A while back, I received Quinoa 365, a purely quinoa cookbook, as a bridal gift from my aunt. Naturally, when I read that quinoa was permitted on an anti-candida diet, I started scanning it for veganizable, sugar-free, gluten-free recipes. By the time I finished tweaking this quinoa soup inspired recipe, it was barely recognizable, but it tasted delicious.

In a soup pot, sautee:

1/2 onion, diced
drizzle of cold-pressed olive oil
1 tsp black pepper

After a few minutes, add:
5 cups broccoli florets or a combination of broccoli and cauliflower (the stalks are fine too, but if you're juicing, remember that broccoli stems are great in your morning vegetable juice.)
16 oz. organic vegetable broth
1/3 cup quinoa

When the quinoa and broccoli have softened, stir in:
1 cup original almond milk
1/4 cup nutritional yeast
a handful of Daiya shreds, mozzarella or cheddar

When the cheese has melted, blend the soup as much or as little as you'd like, then season with:
5-10 cloves of minced fresh garlic (leaving it to the end rather than cooking it in means it is a more potent fighter of candida.)
Lemon zest and juice, to taste
Sea salt and black pepper, to taste.